A crispy crust, hearty meats, and melty mozzarella—this easy sheet pan pizza is a weeknight favorite with deep-dish vibes.
🍕 Yield: 1 large sheet pan pizza (feeds 6–8)
⏱ Prep Time: 30 minutes
🔥 Cook Time: 20 minutes total
⏲ Total Time: ~50 minutes (plus optional sauce prep)
🥘 Dietary Info: Contains dairy & gluten
🛒 Ingredients Checklist
For the Crust:
All-purpose flour
Powdered milk
Granulated sugar
Quick-rise yeast (1 packet)
Salt
Warm water (110–115°F)
Vegetable oil
For the Filling:
Italian sausage
Ground chuck
Salt & pepper
Mozzarella cheese (block form preferred)
For the Sauce:
Tomato paste
Water
Olive oil
Garlic (minced)
Salt & pepper
Dried oregano
Dried basil
Dried rosemary
👩🍳 Instructions
1. Prepare the Sauce (Make ahead recommended)
In a saucepan, combine tomato paste, water, olive oil, garlic, and seasonings.
Simmer gently for 15–20 minutes. Cool and refrigerate overnight if possible to deepen flavor.
2. Make the Dough
Preheat oven to 475°F.
Spray an 18×13-inch sheet pan with nonstick spray and line with parchment.
In a large bowl, whisk flour, powdered milk, sugar, yeast, and salt.
Stir warm water and vegetable oil together, then add to dry ingredients.
Mix with a wooden spoon until no dry flour remains (lumps are okay).
Spread dough across sheet pan with your fingertips. If the dough resists stretching, let it rest for 5 minutes, then try again.
Bake crust alone for 8–10 minutes. Remove from oven and set aside.
3. Prepare the Filling
Brown sausage and ground chuck together in a skillet with salt and pepper.
Cook until fully crumbled and browned. Drain excess fat and set aside.
4. Assemble the Pizza
Spread the prepared sauce evenly over the partially baked crust.
Scatter the cooked meat mixture across the top.
Grate and sprinkle mozzarella cheese generously over everything.
Return pizza to oven and bake for 8–10 minutes, until cheese is bubbly and just beginning to brown.
5. Serve
Let pizza rest for 5 minutes. Slice into squares and serve hot.
🔎 Recipe Notes
Letting the dough rest after stretching helps it relax, making it easier to shape.
Use block mozzarella and shred it yourself—it melts better than pre-shredded.
Baking the crust first helps prevent soggy bottoms.
👣 Step-by-Step Guide
Dough Tips
The dough is rustic and doesn’t need to be kneaded. Just mix, press, and bake. It should be sticky but spreadable.
Tip: If dough sticks too much to your hands, lightly oil your fingers instead of flouring—it won’t dry out the crust.
Sauce Suggestions
Make the sauce ahead and let it sit overnight—this enhances the herbal notes and garlic aroma.
Assembling Layers
Layer order is important: sauce → meat → cheese. This keeps the cheese from burning and helps it bubble beautifully.
🧀 Ingredient Notes & Substitutions
Powdered Milk: Adds richness. If unavailable, you can omit it—but flavor will be slightly different.
Ground Chuck: Swap for ground turkey or veggie crumbles for a lighter or vegetarian version.
Italian Sausage: Use mild or hot depending on spice preference.
Mozzarella: Substitute part with provolone or cheddar for extra flavor.
🥄 Variations & Serving Ideas
Flavor Twists
Add sautéed mushrooms or onions under the meat layer.
Swap half the mozzarella with pepper jack for a spicy kick.
Sprinkle parmesan and crushed red pepper on top after baking.
Side Pairings
Serve with a crisp Caesar salad or garlic knots.
Great with a glass of red wine or a cold beer.
Hosting a party? Cut into small squares and serve as hearty appetizers!
🧊 Storage & Make-Ahead Tips
Fridge: Store leftover slices in an airtight container for up to 3 days.
Freezer: Freeze baked and cooled slices individually. Reheat in oven at 375°F for 10–12 minutes.
Make-Ahead: The sauce can be made up to 3 days ahead. You can also parbake the crust earlier in the day and assemble just before dinner.
❓ Frequently Asked Questions
Q: Can I make this with store-bought pizza dough?
A: Yes! Just roll it out to fit your sheet pan and skip the mixing step.
Q: Is the powdered milk essential?
A: It adds flavor and tenderness, but you can omit it if needed. You might slightly reduce water to balance moisture.
Q: Can I use shredded cheese?
A: Pre-shredded cheese works, but shredding your own from a block gives the best melt and flavor.
Q: What if I don’t have a sheet pan that size?
A: Divide the dough and toppings between two smaller pans or a 9×13 and an 8×8.
📝 Why I Love This Recipe
This is the pizza of my childhood—thick, meaty, cheesy, and made to feed a hungry family. The sheet pan approach makes it super approachable for weeknights, and the combo of homemade crust and slow-simmered sauce beats delivery any day. It’s forgiving, fun to make, and utterly satisfying.
💬 Your Turn!
Have you tried this Sheet Pan Sausage & Cheese Pizza? Leave a comment with your twist—did you add veggies, switch cheeses, or go full pepperoni mode? I’d love to hear how you make it yours!